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Browned Butter Toffee Chocolate Chip Cookies
Print Recipe
Prep Time
25
minutes
mins
Cook Time
12
minutes
mins
Course
Dessert
Servings
24
Ingredients
1
cup
Butter
1
cup
Brown Sugar
dark brown sugar for extra richness
2/3
cup
Sugar
2
large Eggs
2
teaspoons
Vanilla Extract
2 1/3
cups
All-Purpose Flour
1
teaspoon
Baking Soda
3/4
teaspoon
Salt
reduce by 1/4 teaspoon if using salted butter
10
ounces
Chocolate Chips or Chunks
1
cup
Chocolate-Covered Toffee Bits
Instructions
*For the Browned Butter:*
Place butter in a large pot or deep skillet and melt over medium-low heat.
Stir often and watch for the butter to change from creamy yellow to a deep amber color.
Once browned, remove from heat to prevent burning.
*Cookie Dough Preparation:*
In a large mixing bowl, combine brown sugar and sugar. Pour in the browned butter, ensuring to scrape off all the browned bits.
Whisk until smooth and shiny. Let it cool for 10 minutes.
Add eggs and vanilla, whisking until smooth and creamy.
Fold in flour, baking soda, and salt. Ensure the dough isn't too warm before adding chocolate and toffee bits.
Fold in chocolate chunks and toffee bits. Chill the dough in the refrigerator, either wrapped in plastic for 24-48 hours or scooped into balls.
*Baking:*
Preheat the oven to 350 degrees.
Place cookie balls on a light-colored baking sheet lined with parchment paper.
Bake for 10-13 minutes or until the edges turn lightly golden.
Allow cookies to set up for a few minutes before transferring to a wire rack to cool.
Notes
Use salted or unsalted butter; adjust salt if using salted butter.
Opt for dark brown sugar for richer, chewier cookies.
Stick to all-purpose flour for this recipe.
Choose chocolate chips or chunks for a perfect texture.
Use chocolate-covered toffee chunks like Heath Bars, cut into chunks, or find chocolate-covered toffee chips at Trader Joe's.